Come and make some strawberry mini cakes for winter 🍓! They're sweet and tangy, delicious and not too sweet! A particularly refreshing cake, and super easy to make. Let's try it together!
Materials
So cute and refreshing! | Come and learn how to make strawberry mini cakes for winter!
First, prepare the ingredients. Separate the egg whites and yolks in advance. The bowl for the egg whites should be free of oil and water. You can put the egg whites in the freezer to freeze them.
Place the milk and corn oil in a large container and emulsify them evenly using a hand whisk.
Add the sifted cake flour and cactus fruit powder.
Use a hand whisk to roughly mix until there is no obvious dry powder; do not overmix.
Add the egg yolks and mix well with a hand whisk.
The mixed egg yolk batter should be smooth, fine, and free of lumps. Set the prepared egg yolk batter aside.
Preheat the oven to 170 degrees Celsius before whipping the egg whites, and add a few drops of lemon juice or white vinegar to the egg whites.
Add granulated sugar and beat until the meringue has clear lines and a smooth texture. When you lift the whisk, the meringue should form soft, slightly curved peaks.
Add about 1/3 of the meringue to the egg yolk mixture and fold it in gently with a spatula.
Pour the mixed egg yolk mixture back into the remaining meringue and fold it in gently until combined.
A smooth, non-deflating cake batter.
Pour the prepared cake batter slowly into a 28cm non-stick baking pan from a low height. Gently tap the pan a couple of times to release any large air bubbles.
Place in a preheated oven at 150 degrees Celsius (300 degrees Fahrenheit) for 28 minutes. The time and temperature are for reference only and should be adjusted according to your oven. Since we are using a reverse roll, the top side does not need to be heated separately.
Baking in progress~
After baking, let it cool slightly, then peel off the parchment paper at the bottom to reveal a perfect towel-like surface.
Use a round cake cutter to cut out cake slices of the desired size.
Cut and set aside.
Whip the heavy cream with granulated sugar until stiff peaks form.
Whisk until it reaches about 50% stiffness, then add the strawberry jam and whisk again until it reaches a firm consistency suitable for piping.
Take a round slice of cake, pipe whipped strawberry cream around the edges, and place a little strawberry jam in the center.
Then add another slice of cake on top.
Pipe buttercream flowers around the top and decorate the center with strawberries. A simple yet beautiful little cake is ready!
A delicate pink strawberry naked cake is the sweetest and most tender treat in winter.
A big mouthful of happiness 😍
Layers of delicate pink cake base are wrapped in smooth cream and topped with fresh, plump strawberries. One bite is a sweet but not cloying, comforting experience.
So cute and refreshing! | Here are some tips for making strawberry mini cakes for winter.
Whip the egg whites until stiff peaks form, slightly softer than the peaks of a chiffon cake but slightly firmer than the hooks of a Swiss roll. The time and temperature figures are for reference only and should be adjusted according to your oven.
